Roast Pork with Tarragon Mustard Cream Sauce and Carrots

This is simple to prepare, delicious and low carb.

1 lb. carrots cut into 2 inch pieces
1 red onion, cut into eight wedges
1/4 cup olive oil
1 1/2 tsp. salt
1 tsp. pepper
1 1 lb. pork tenderloin
1 cup chicken broth
1 tbsp. butter
1 tbsp. fresh tarragon or 1 tsp dried tarragon
2 tsp. Dijon mustard

Preheat oven to 425 degrees.  Toss carrots and onion with 3 tablespoons olive oil and 1/2 teaspoon each salt and pepper on a rimmed baking sheet.  Roast until vegetables begin to soften, 12 to 14 minutes.

Heat remaining 1 tablespoon olive oil in a large skillet over medium high heat.  Season pork with remaining 1 teaspoon salt and 1/2 teaspoon pepper. Cook turning occasionally, until browned on all sides, 6 to 9 minutes.  Move vegetables to edges of baking sheet, place pork in center.  Roast until a thermometer inserted in center of pork registers 140 degrees 10 to 12 minutes.  Transfer pork to cutting board; let rest 5 minutes.

Add broth to skillet; cover over medium high heat until liquid is reduced by half, about 3 minutes. Remove from heat and whisk in butter, tarragon and mustard. Thinly slice pork and serve with vegetables and mustard sauce.